In a large bowl, mix 60 ml of warm water,A teaspoon of sugar, a teaspoon of flour and yeast. Stir, cover with a towel and leave in a warm place for 20 minutes. If the yeast is good - they will rise, as in the photo. If they do not rise, cooking can be finished, nothing will come out. However, if the yeast is good, everything will be OK. Mix the warm milk with half the flour. We add our raised yeast. Beat well whisk to a consistency, as in the photo. Cover the bowl with the resulting mass of towel and leave in a warm place for 1 hour. While the dough is worthwhile - we will tackle the filling. We grind all the cottage cheese through a sieve. Add the egg to the cottage cheese, mix it well. Add to the cottage cheese a tablespoon of butter, vanillin and sugar powder. Stirring. Raisins should be soaked in boiling water. Let stand in boiling water for about 5 minutes. We add raisins to the curd mass, mix it - and our filling is ready. Dough for an hour should have been raised at least twice. Sift into the dough the remaining flour, add a teaspoon of salt and mix. Then add in the dough 100 grams of butter and drive one egg. Mash the dough until it stops sticking to the hands and the bowl. The resulting dough is divided into equal pieces - from the calculation of the specified ingredients, it should be about 20 pieces. We form balls from these parts. Cover the balls with a towel and leave for 10 minutes. The balls will increase slightly in volume. Now each ball is rolled into a flat cake (you can do it even with your hands), put a little stuffing in the center of the flat cake. We form a bun sticking out the edges. Each bun is lightly lubricated with a mixture of one egg and cream. If desired, you can sprinkle with sesame seeds (this is already my passion). Bake for 20 minutes in a preheated oven to 200 degrees. Done!